0 from 6 votes
Cornbread Blueberry Pancake Recipe
Cornbread Blueberry Pancakes taste like super fluffy pancakes and hearty cornbread mixed together! It's a quick and easy breakfast recipe made in 20 minutes inside of one bowl! And the combination of cornmeal and juicy blueberries is so perfect with warm maple syrup or honey for an impressive brunch menu served with Olive Oil Fried Eggs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 10 to 12 small pancakes
Calories: 174 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Dry Mix:
- 1 1/2 cups all-purpose flour
- 1/2 cups fine cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Mix:
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1 tablespoon honey
- 3/4 cup fresh or *frozen blueberries
Instructions
- Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
- In a measuring cup or small bowl, measure out the buttermilk. Whisk in the egg, melted butter and honey until smooth.
- Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.)
- Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to overmix—this will result in tough pancakes. Add the blueberries and fold into the batter. Using a 1/4 cup measure, drop circles of batter onto your skillet. Don’t be shy to take your spatula and help shape the pancakes into circles.
- Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with maple syrup and pats of butter.
Cup of Yum
Notes
- *If you decide to use frozen blueberries, allow them to thaw completely before using.
- Equipment:
- Nonstick Skillet | Whisk | Silicone Spatula | Stainless Steel Bowls | Kitchen Towels
- DO NOT OVER MIX. When you over mix the batter you get flat tough pancakes. For tall fluffy pancakes, make sure you mix just until it comes together.
- Keep them warm in an oven. Nobody wants a cold pancake, keep them in a warm oven until you’re ready to serve them.
- When using frozen blueberries make sure to allow them to thaw completely before adding them to the batter, that way you won’t end up with soggy pancakes.
- Don’t use butter to cook the pancakes. Butter tastes amazing but it burns easily, use vegetable oil then serve with plenty of butter!
- Ran out of buttermilk? Use whole milk with 1 teaspoon of lemon juice or white distilled vinegar. Give the mixture a stir then allow it to sit for 5 minutes until it starts to look a little “curdled” then proceed with the recipe.
Nutrition Information
Serving
4g
Calories
174kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
295mg
(12%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
211IU
(4%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10to 12 small pancakes
Amount Per Serving
Calories 174
% Daily Value*
| Serving | 4g | |
| Calories | 174kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 295mg | 12% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.